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For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.

Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.

Our beautiful Easter centerpiece bread offers a healthier take on the classic egg- and butter-enriched bread. It’s made completely with white whole-wheat flour and less added sugar (in this case, honey) than many traditional recipes.